Food Allergens : Best Practices for Assessing, Managing and Communicating the Risks
1st ed. 2018
Book Details
Format
Hardback or Cased Book
Book Series
Food Microbiology and Food Safety
ISBN-10
3319665855
ISBN-13
9783319665856
Edition
1st ed. 2018
Publisher
Springer International Publishing AG
Imprint
Springer International Publishing AG
Country of Manufacture
CH
Country of Publication
GB
Publication Date
Nov 29th, 2017
Print length
255 Pages
Weight
556 grams
Dimensions
16.30 x 24.40 x 2.20 cms
Product Classification:
Public health & preventive medicineMicrobiology (non-medical)Food & beverage technology
Ksh 19,800.00
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Consumers and other food safety professionals will also benefit from information on food allergen control measures that have been put in place across the food chain.
This volume identifies gaps in the assessment, management, and communication of food allergen risks. Chapters showcase best practices in managing allergen risks at various stages of the food chain, including during food manufacture/processing; during food preparation in food service, retail food establishments, and in the home; and at the point of consumption. The authors highlight key legislative initiatives that are in various stages of development and implementation at the federal, state and community levels. Finally, the volume includes recommendations for ways to build and strengthen education and outreach efforts at the food industry, government, institutional, and community levels.
Chapters come from an array of experts, including researchers and key stakeholders from government, the food industry, retail/food service groups, and consumer groups. The information presented will facilitate the development of educational materials and allergen management training programs for food production and service staff, extension specialists, and government inspectors. Consumers and other food safety professionals will also benefit from information on food allergen control measures that have been put in place across the food chain.
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